Fried Rice
With smoked bacon & peas
ACROSS SOUTHEAST ASIA
I almost always cook extra rice because it is such a great standby. I make fried rice at least once a week, usually on Fridge Clear-out Friday or Hungover Sunday, with whatever bits and bobs of vegetables and/or meat that I am left with. This one, using smoked bacon and peas, is a favourite throughout the year. The smokiness of the bacon makes up a bit for the lack of wok hei (this is loosely translated as ‘breath of wok’ and refers to the smoky flavour imparted by intensely high-heat cooking) from non-commercial stovetops, while the peas are wonderful bursts of sweetness against the salty bacon and fragrant rice. You can vary this recipe by using fish sauce instead of soy sauce, or adding a dollop of chilli paste for a spicy version.
- 1 tablespoon groundnut oil
- 100g smoked back bacon, roughly chopped
- 1 clove of garlic, finely chopped
- a 2.5cm piece of ginger, finely chopped
- 500g cold cooked long-grain rice
- 2 free-range eggs, beaten
- 1 tablespoon light soy sauce, or to taste
- 1 teaspoon sesame oil
- generous dash of white pepper
- 2 handfuls of frozen green peas
- Heat half the groundnut oil in a wok or a large frying pan, then add the bacon and fry over a medium heat until crisp, about 10 minutes.
- Add the garlic and ginger and stir-fry in the rendered bacon fat until fragrant.
- Turn the heat up to high and add the cold cooked rice. Spread it out so that everything is heated through, and jab lightly with a spatula to break up lumps.
- Move the rice to the sides of the wok or pan, then pour the rest of the groundnut oil into the little well created in the centre, and when hot, add the beaten eggs. When the eggs start to set, let them scramble, then stir into the rice. Drizzle the soy sauce and sesame oil over and sprinkle with white pepper, stirring and tossing to make sure all the grains are well coated.
- Finally, add the frozen peas and continue stir-frying on a high heat for a minute or so, until the peas are cooked and some of the rice begins to caramelize. Serve immediately.
Variation:
Nasi goreng: Essentially Malay for fried rice. Swap the bacon and the very typically Chinese seasonings in this recipe for a drizzle of kecap manis (see glossary, here, or, to substitute, 1 tablespoon of light soy sauce and 1 tablespoon of molasses), 2 tablespoons of sambal tumis belachan (see here) and 2 teaspoons of tomato purée. As with all fried rice, you can toss in whatever ingredients you like, though the star should always be the rice. Serve with slices of cucumber and top with a crispy fried egg and fried shallots (see here).